News & Analysis on the Bakery and Snacks Industries
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
From gene-edited wheat to a three-minute gluten test, scientists are rethinking gluten-free baking and the results could change everything
Cocoa’s up, eggs are unpredictable and consumers still want it all. Ardent Mills’ Matt Schueller reveals how data – not luck – is driving the next wave of bakery innovation
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
Spins data reveals how younger consumers are reimagining nutrition around functional benefits, global flavors and ingredient transparency
The anti-UPF noise is getting louder, but behind it lies a quieter truth about what people actually buy, eat, and believe
An ingredient supplier and a world-renowned restaurant - two traditionally separate players in the food supply chain - are joining forces in an unexpected collaboration
Consumer concern about UPFs has surged, but understanding still lags far behind, according to new research from the Non-GMO Project
They’ve been branded unnecessary by the clean label crowd, but their role in texture, stability and sustainability is hard to ignore
Opinion
Turns out, more than half of us didn’t know chips are made from potatoes – and now food brands are scrambling to remind us what we’re actually eating
The CPG giant is adapting products, pack sizes and marketing to place aging consumers, GLP-1 users and Hispanic shoppers at the center of its fiscal 2026 plans
Mondelēz’s latest State of Snacking report explores how memory and emotion have become the new currency of snacking
Could the era of precision nutrition turn the pharma-driven metabolism revolution into a food-based one?
Prepared-food sales are climbing, and younger shoppers are leading the push for fresher, clean-label offerings
As GLP-1 drugs disrupt the weight loss market, food and beverage players are racing to unlock the appetite-regulating power of functional ingredients
Producers are proving that good food can do good, too – turning patisserie counters pink, tackling loneliness and funding second chances through every bite
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
Commodity shocks, shifting diets and a hunger for nostalgia are forcing bakers to rethink their recipes and proving that innovation thrives under pressure
With salt taxes looming and nutri-grade schemes making their mark, more APAC food firms must reformulate to meet health and regulatory demands
In a world of grazers, go-getters and GLP-1 users, The Protein Ball Co’s bold refresh proves that clean, portionable snacking still has power
Ultra-processed foods could soon be immediately recognisable front-of-pack
With US states set to ban or label synthetic dyes, Sensient CEO Paul Manning unpacks the economics, supply pressures and sensory science driving America’s shift to natural color
New book explores what the science really says about metabolism myths, UPFs and misinformation
A new study is changing what bakers know about sourdough, while a wave of launches from Thomas’ to Sara Lee is proving bread can be nutritious, inventive and purposeful all at once
Gov. Gavin Newsom signed a landmark bill yesterday requiring the state to define UPF and eliminate the ‘most harmful’ ones from school meals over the next 10 years – a decisive action in sharp contrast to national efforts and political MAHA rhetoric
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Younger consumers seek energy; older counterparts prioritize preventative care
Brain food is booming. As consumers seek sharper focus and long-term cognitive health, the food industry is responding with powerful ingredients and smarter nutrition
Better-for-you options, viral trends and flavor innovation fuel growth, but policy shifts around SNAP, ultra processed foods and labor could weigh on the industry
Weightloss drugs are changing the way people snack and brands are answering with protein-packed launches designed to keep cravings at bay while delivering serious flavor.
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label
Opinion
Joe Wicks is launching a “Killer” protein bar to expose ultra-processed foods – but his rhetoric risks misleading consumers more than the ingredients ever could
Once just a bottle shaker staple, protein is taking on new forms and finding its way into everything from soda to chips to macaroni and cheese.
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
England’s October 1 ban on multibuy deals for HFSS foods has shoppers set to cut back
A new study shows more than a quarter of biscuits on sale blow past EU safety benchmarks for acrylamide – a probable carcinogen that’s testing regulators’ patience and shaking consumer trust
Letter from the editor
Kennedy’s Make America Healthy Again campaign and rising consumer demand for “free from” claims are reshaping retailer assortments and opening doors for emerging brands
While USDA says the update would double food choices and close loopholes, advocates warn it won’t meaningfully expand healthy options and could strain small, independent retailers
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
More consumers understand food safety than ever before, according to EFSA
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
A wave of global flavors is storming the snack aisle. Yet research shows that for many consumers, the crunch on the outside matters just as much as the crunch inside the bag
At IBIE 2025, Dawn Foods used a combination of donuts, data and demos to show operators how to turn consumer buzz into real-world results
Weight-loss drugs threaten to cut calorie consumption, but General Mills sees opportunity in a leaner consumer, betting big on protein, fiber and smarter supply chains
Fi Asia 2025
AI is driving food innovation and marketing strategies – here are four major ways experts at Fi Asia 2025 say it is shaping production and improving relevance
Sustainable September
A new study suggests chips made from sorghum and soy tick the health and sustainability boxes without sacrificing taste. Could this be the crunch the snack aisle has been waiting for?
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
It may be only September, but it’s never too soon to talk about Christmas. In 2025, festive innovation is set to deliver indulgence, hybrids and playful nostalgia.
